Ozark Mountain Tilapia

I love Penzey's Seasonings.  My sister-in-law introduced me to them several years ago.  At first I didn't know what to do with all of the seasoning blends.  Eventually I learned to substitute them for more mundane seasonings, like salt and pepper, in recipes.

I have one "formula" I use when cooking fish with Penzey's spices.  It goes like this:

1/4 cup flour
1/4 cup fresh herbs
1 tablespoon seasoning
1/4 cup egg substitute
4 6-ounce firm fish filets
4 teaspoons oil
citrus wedges

Today I made Tilapia using Penzey's Ozark Seasoning and chives from my garden with parsley from the  farmers' market.

Here's the recipe:

1/4 cup flour
2 Tbsp. chives, finely sliced
2 Tbsp. flat leaf parsley, finely chopped
1 Tbsp. Penzey's Ozark Seasoning
1/4 cup egg substitute
4 6-ounce Tilapia fillets
1 lemon, cut into wedges

Combine flour, chives, parsley and Ozark Seasoning on a dinner plate.  Pour egg substitute on a second dinner plate.  Working one at a time, coat tilapia fillets with egg substitute then dredge in flour mixture.  Place on a platter.  Repeat until all fillets are coated.  Cover platter with plastic wrap and place in the refrigerator for 30 minutes.

When 30 minutes is up, heat a cast iron skillet over medium high heat.  Add 4 teaspoons canola oil.  When oil is hot, add fish fillets.  Cook 3 minutes on each side until fish flakes easily with a fork and registers 137 degrees F.

Serve with lemon wedges.

Tonight I also served oven roasted potatoes with ketchup that I made from fresh tomatoes and canned last week along with a simple green salad.